Chocolate Ricotta Pudding with Strawberry Sauce
Sauce:
2 cups fresh strawberries
2 tablespoons sugar
Pudding:
Butter, for greasing cups
6 ounces bittersweet chocolate (not unsweetened), chopped
1 1/2 pounds fresh whole milk ricotta cheese, drained for 2 hours to remove any excess liquid
1/4 cup plus 1/3 cup sugar
3 large egg yolks
1 teaspoon orange zest
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
To make the sauce: Blend the strawberries and sugar in a food processor until smooth. Strain the puree through a fine mesh strainer. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
To make the pudding: Preheat the oven to 325 degrees F.
Lightly butter 6 (6-ounce) custard cups. Arrange the cups in a large roasting pan. Melt the chocolate in a medium bowl set over a saucepan of simmering water. Set the melted chocolate aside. Blend the ricotta, 1/4 cup of sugar, egg yolks, orange zest, almond extract, cinnamon, and salt in a food processor until very smooth. Blend in the melted chocolate. Transfer the ricotta mixture to a large bowl.
Using an electric mixer with the whisk attachment, beat the egg whites in another large bowl with the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar. Continue beating until semi-firm peaks form. Fold the egg whites into the ricotta mixture. Spoon the mixture into the prepared cups. Fill the pan with enough hot water to come halfway up the sides of the custard cups. Bake until the pudding puffs slightly but the centers are still creamy, about 25 minutes (the pudding will become thick and creamy when cold). Allow puddings to cool slightly before removing from water bath. Remove the custard cups from the bath. Cover and refrigerate until cold, about 3 hours.
Run a knife around the sides of the puddings to loosen. Invert the puddings onto plates. Drizzle the strawberry sauce around the puddings and serve.
Farmer's Pasta
Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling
Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
Filet Mignon with Balsamic Syrup and Goat Cheese
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Sunday, December 16, 2007
Sunday, November 25, 2007
Good Morning Sunshine
Lemon Basil eggs over Foccacia
1 large loaf foccacia bread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk
Preheat the oven to 350 degrees F.
Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.
Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
Cut the baked foccacia into 6 to 8 pieces and serve immediately.
Chocolate Bar
Hot Chocolate:
4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar
Garnishes:
Espresso shots
1 toffee candy bar, crumbled (recommended: Heath Bar)
Mini marshmallows
Cinnamon-Sugar, recipe follows
Make the hot chocolate:
In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.
Pour into 4 mugs and serve along with the garnishes.
For the hot chocolate bar:
On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled toffee candy bar, a bowl of mini-marshmallows, and a bowl of Cinnamon-Sugar. Invite your guests to flavor and garnish their hot chocolate as they desire.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
Breakfast Pizza
1 storebought pizza dough
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.
Friday, November 9, 2007
To you and yours from us and ours
Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish
Special equipment: 2 1/2-inch round cookie cutter
In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Preheat the oven to 475 degrees F.
Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Mixed Greens with Goat Cheese
and Honey Vinaigrette
2 tbs Champagne Vinegar
2 tsp Dijon Mustard
2 tsp Honey
5 tbs e.v.o.o. and ground white pepper
9 cups of mixed salad greens (preferably
baby arugala, frisee, manche, and watercress.
Leave that ice burg lettuce at the store.)
1 3/4 cups 1/2 inch goat cheese cubes
1/2 cup of dried tart cherries
Whisk together vinegar and Dijon an a small
bowl, then add the honey. Gradually whisk in
oil. Season Vinaigrette to taste with salt and
white pepper. (Can be made 3 days in advance.)
Place greens, cheese, and cherries in a large
bowl. Add vinaigrette and toss. Season salad
to taste with salt and white pepper.
Garlic and Citrus Chicken
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Mascarpone Cheesecake with Almond Crust
Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup Nutella
1/4 cup whipping cream
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish
Special equipment: 2 1/2-inch round cookie cutter
In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Preheat the oven to 475 degrees F.
Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.
Mixed Greens with Goat Cheese
and Honey Vinaigrette
2 tbs Champagne Vinegar
2 tsp Dijon Mustard
2 tsp Honey
5 tbs e.v.o.o. and ground white pepper
9 cups of mixed salad greens (preferably
baby arugala, frisee, manche, and watercress.
Leave that ice burg lettuce at the store.)
1 3/4 cups 1/2 inch goat cheese cubes
1/2 cup of dried tart cherries
Whisk together vinegar and Dijon an a small
bowl, then add the honey. Gradually whisk in
oil. Season Vinaigrette to taste with salt and
white pepper. (Can be made 3 days in advance.)
Place greens, cheese, and cherries in a large
bowl. Add vinaigrette and toss. Season salad
to taste with salt and white pepper.
Garlic and Citrus Chicken
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Mascarpone Cheesecake with Almond Crust
Crust:
1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Topping:
1/2 cup Nutella
1/4 cup whipping cream
For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Something Sweet
Great recipes for a Dessert Social.
"Freeform" Cheesecake poured over fresh fruit.
12 ounces cream cheese, at room temperature
Pinch salt
2 whole lemons, zested and juiced
2 tablespoons almond liqueur
4 eggs, at room temperature
1 cup sugar
32 ounces mascarpone cheese, at room temperature
To serve:
6 to 8 cups fresh fruit, cut into bite-size pieces
1/2 lemon, juiced
4 tablespoons sugar
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.
Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
Balsamic Caramel sauce served over vanilla ice cream.
1 cup heavy cream
1 cup granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 quarts vanilla ice cream
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
Serve on top of vanilla ice cream.
Chocolate Pistachio Cannoli
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Compliments of Michael Chiarello.
"Freeform" Cheesecake poured over fresh fruit.
12 ounces cream cheese, at room temperature
Pinch salt
2 whole lemons, zested and juiced
2 tablespoons almond liqueur
4 eggs, at room temperature
1 cup sugar
32 ounces mascarpone cheese, at room temperature
To serve:
6 to 8 cups fresh fruit, cut into bite-size pieces
1/2 lemon, juiced
4 tablespoons sugar
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.
Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
Balsamic Caramel sauce served over vanilla ice cream.
1 cup heavy cream
1 cup granulated sugar
2 tablespoons water, plus more for brushing
4 tablespoons balsamic vinegar
1 lemon, juiced
1/2 teaspoon salt
1 1/2 quarts vanilla ice cream
Bring cream just to a boil in a small saucepan over high heat. Reduce the heat to low and keep the cream warm.
In a large high-sided saucepan over medium-high heat, dissolve the sugar with 2 tablespoons of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves the crystals back into the liquid. When the sugar begins to brown, occasionally move the pan to swirl the liquid gently and cook it evenly. Continue to cook until the mixture is dark golden brown. The total cooking time will be 8 to 9 minutes. Remove the pan from the heat.
Very carefully add the hot cream to the sugar mixture a few tablespoons at a time. The liquid will bubble up dramatically. Stir the sauce and cook for 1 minute. Add the vinegar, lemon juice and 1/2 teaspoon salt, mix well. Pour into a heatproof bowl. You should have about 1 1/4 cups of sauce. The sauce can be made several weeks ahead, covered with plastic, and stored either at room temperature or in the refrigerator. If refrigerated, warm in a microwave oven before using.
Serve on top of vanilla ice cream.
Chocolate Pistachio Cannoli
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
Compliments of Michael Chiarello.
Friday, October 26, 2007
Betty Crocker with a smirk
Li’l Smokey Cheese Ball
"I Like You" by Amy Sedaris
INGREDIENTS
• 2 cups of shredded smoked Gouda cheese
• 16 ounces of cream cheese
• 1/2 cup of butter
• 2 1/2 tablespoons of milk
• 2 1/2 teaspoons of Steak Sauce
• 1 cupped of chopped nuts
DIRECTIONS
Bring all ingredients to room temp. Add milk and steak sauce and beat until completely blended. Chill over night. Turn it into a ball the next morning. Roll it in the nut mixture. Serve it room temp, spread on a Ritz cracker.
Iced Citrus Tea
"I Like You" by Amy Sedaris
INGREDIENTS
• 1 quart water
• 8 tea bags
• 1 6-ounce can limeade, frozen concentrate
• 1 6-ounce can lemonade, frozen concentrate
• 1 6-ounce can orange juice, frozen concentrate
• 1 cup sugar
DIRECTIONS
Boil water, add tea bags and allow to steep.
Add these ingredients to a one-gallon jar. Fill to top with ice-cold water and mix well. Add to pitcher before service and garnish with lemon, lime, and orange rings.
courtesy of Amy Sedaris.
Sunday, October 21, 2007
Halloween Party
Gameplan
2 Days Before Party:
* Coat muffin cups with chocolate for Peanut Butter cups and refrigerate.
* Boil vegetables in salted water for Poached Garlic Soup until soft
* Puree for smoothness, cover and refrigerate
* Freeze hand and face ice cubes for Vampire Punch
1 Day Before Party:
* Prepare peanut butter mixture for hardened cups
* Add banana chip on each cup, refrigerate for hardening
* Cut graham crackers into Halloween shapes for S’mores
Morning of Party:
* Blend sweets for the Slimedoo Fondue until melted
* Mix in green food coloring, place in fondue pot for serving
* Re-heat soup, mix in cream, and serve in warm bowls
15 minutes Before Party:
* Mix juices for Vampire Blood Punch, put in body ice cubes and serve
Build Me Up, Peanut Butter Cup
12 paper muffin cups
1 (9.7 ounce) bar bittersweet chocolate, chopped (recommended: Scharfenberger)
1 cup your favorite peanut butter
1/2 cup powdered sugar
Pinch grey salt
12 to 15 dried banana chips
Cut the top half off of the muffin cups so that they are shallower.
Reserve 1/4 cup of the chopped chocolate. Pour the rest into a glass bowl and melt them in the microwave: Microwave at 50 percent power for 1 minute. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate.
Temper the melted chocolate by stirring in the reserved 1/4 cup of chopped chocolate chips as it cools. This will 're-emulsify' the chocolate and enable it to harden at room temperature.
Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon (or you can paint the chocolate on with a small paintbrush). Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the refrigerator so that the chocolate hardens.
Combine the peanut butter, powdered sugar, and salt in a mixer. Pour the mixture into a resealable plastic bag and seal.
When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
Cut a corner off the edge of the plastic bag. You can use this to pipe the peanut butter into each of the chocolate-coated cups. Put a banana chip on top of each cup. Put the candy in the refrigerator to harden the peanut butter. This should take 15 to 20 minutes.
S 'Mores at the Door
1 box graham crackers
1 bag marshmallows
4 bars good quality milk chocolate (recommended: Scharffen Berger)
Halloween cookie cutters
Lay the graham crackers in a single layer on a microwave-safe plate. Heat them in the microwave for 30 seconds to 1 minute on high.
Using a metal cookie cutter, cut the graham crackers into a Halloween shape (pumpkins, bats, cats, and eyeballs without too many little details work best).
Light a hibachi on a table near your door. Make sure there is fireproof stone underneath to prevent melting things. Next to the hibachi, put some wooden skewers. Set out a tray of the marshmallows, graham cracker shapes and chocolate near the hibachi.
Encourage trick or treaters to make their own s'mores at the door!
Green Chocolate Slimedoo
2 cups heavy cream
2 ounces sugar
2 ounces butter
2 pounds white chocolate
6 to 12 drops green food coloring
2 bags pretzels
Strawberries, bananas, pineapples, apples for dipping
Candy corn and Halloween shaped sprinkles
Make a ganache. In a non-reactive double boiler set over medium-low heat, bring the cream, sugar, and butter to a boil. Meanwhile, chop the chocolate into small chunks - a serrated knife works best for this.
Add the chocolate chunks to the cream mixture in the double boiler, whisking, until it is melted and incorporated into the cream. Finally, add the food coloring until it is the desired shade of green.
Keep mixture warm in a fondue pot near the door. Set out the fruit and the pretzels for dipping with long wooden skewers next to the fondue pot. Guests can dip their pretzels or fruit into the fondue and then roll them in the candy sprinkles, if desired.
Poached Garlic Soup
2 cups garlic cloves
2 tablespoons extra-virgin olive oil
1 cup diced onion (1/4-inch dice)
1 cup finely chopped leek, white part only
1/2 cup diced celery (1/4-inch dice)
1 bay leaf
1 tablespoon grey salt
1 cup diced, peeled, russet potatoes
Freshly ground pepper
4 to 5 cups chicken stock or canned low salt chicken broth
1 tablespoon coarsely chopped fresh oregano leaves
4 cups roughly chopped spinach leaves
1 cup heavy cream
Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Vampire Blood Drink
1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows
Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.
Pour into glasses and stir with glow stick swizzle sticks.
Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring
Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask
Color the cold water with enough green food coloring to make it stand out against the background of the punch.
Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.
Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
Carefully float the face and hands in the punch.
courtesy of Micheal Chiarello
2 Days Before Party:
* Coat muffin cups with chocolate for Peanut Butter cups and refrigerate.
* Boil vegetables in salted water for Poached Garlic Soup until soft
* Puree for smoothness, cover and refrigerate
* Freeze hand and face ice cubes for Vampire Punch
1 Day Before Party:
* Prepare peanut butter mixture for hardened cups
* Add banana chip on each cup, refrigerate for hardening
* Cut graham crackers into Halloween shapes for S’mores
Morning of Party:
* Blend sweets for the Slimedoo Fondue until melted
* Mix in green food coloring, place in fondue pot for serving
* Re-heat soup, mix in cream, and serve in warm bowls
15 minutes Before Party:
* Mix juices for Vampire Blood Punch, put in body ice cubes and serve
Build Me Up, Peanut Butter Cup
12 paper muffin cups
1 (9.7 ounce) bar bittersweet chocolate, chopped (recommended: Scharfenberger)
1 cup your favorite peanut butter
1/2 cup powdered sugar
Pinch grey salt
12 to 15 dried banana chips
Cut the top half off of the muffin cups so that they are shallower.
Reserve 1/4 cup of the chopped chocolate. Pour the rest into a glass bowl and melt them in the microwave: Microwave at 50 percent power for 1 minute. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate.
Temper the melted chocolate by stirring in the reserved 1/4 cup of chopped chocolate chips as it cools. This will 're-emulsify' the chocolate and enable it to harden at room temperature.
Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon (or you can paint the chocolate on with a small paintbrush). Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the refrigerator so that the chocolate hardens.
Combine the peanut butter, powdered sugar, and salt in a mixer. Pour the mixture into a resealable plastic bag and seal.
When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
Cut a corner off the edge of the plastic bag. You can use this to pipe the peanut butter into each of the chocolate-coated cups. Put a banana chip on top of each cup. Put the candy in the refrigerator to harden the peanut butter. This should take 15 to 20 minutes.
S 'Mores at the Door
1 box graham crackers
1 bag marshmallows
4 bars good quality milk chocolate (recommended: Scharffen Berger)
Halloween cookie cutters
Lay the graham crackers in a single layer on a microwave-safe plate. Heat them in the microwave for 30 seconds to 1 minute on high.
Using a metal cookie cutter, cut the graham crackers into a Halloween shape (pumpkins, bats, cats, and eyeballs without too many little details work best).
Light a hibachi on a table near your door. Make sure there is fireproof stone underneath to prevent melting things. Next to the hibachi, put some wooden skewers. Set out a tray of the marshmallows, graham cracker shapes and chocolate near the hibachi.
Encourage trick or treaters to make their own s'mores at the door!
Green Chocolate Slimedoo
2 cups heavy cream
2 ounces sugar
2 ounces butter
2 pounds white chocolate
6 to 12 drops green food coloring
2 bags pretzels
Strawberries, bananas, pineapples, apples for dipping
Candy corn and Halloween shaped sprinkles
Make a ganache. In a non-reactive double boiler set over medium-low heat, bring the cream, sugar, and butter to a boil. Meanwhile, chop the chocolate into small chunks - a serrated knife works best for this.
Add the chocolate chunks to the cream mixture in the double boiler, whisking, until it is melted and incorporated into the cream. Finally, add the food coloring until it is the desired shade of green.
Keep mixture warm in a fondue pot near the door. Set out the fruit and the pretzels for dipping with long wooden skewers next to the fondue pot. Guests can dip their pretzels or fruit into the fondue and then roll them in the candy sprinkles, if desired.
Poached Garlic Soup
2 cups garlic cloves
2 tablespoons extra-virgin olive oil
1 cup diced onion (1/4-inch dice)
1 cup finely chopped leek, white part only
1/2 cup diced celery (1/4-inch dice)
1 bay leaf
1 tablespoon grey salt
1 cup diced, peeled, russet potatoes
Freshly ground pepper
4 to 5 cups chicken stock or canned low salt chicken broth
1 tablespoon coarsely chopped fresh oregano leaves
4 cups roughly chopped spinach leaves
1 cup heavy cream
Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Vampire Blood Drink
1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows
Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.
Pour into glasses and stir with glow stick swizzle sticks.
Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring
Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask
Color the cold water with enough green food coloring to make it stand out against the background of the punch.
Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.
Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
Carefully float the face and hands in the punch.
courtesy of Micheal Chiarello
Thursday, October 18, 2007
Lime Time!
Limon Chicken
4 boneless, skinless chicken breasts halves
Salt and pepper
1/3 cup vegetable oil
1 teaspoon minced garlic
2 pounds yellow onions, halved and sliced
3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
1 cup freshly squeezed lemon juice, about 5 to 6 lemons
Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper, stir in the yellow chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.
Mango, Jicama and Radish Salad with Peanut Dressing
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. Drizzle with the dressing, toss using tongs to coat and serve.
Snowball Potatoes
4 medium russet potatoes, peeled
1 tablespoon salt
2 ounces Oaxaca or any other soft white cheese, cubed
1 cup seasoned bread crumbs
Salt and pepper
Preheat oven to 375 degrees F.
Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
Cut the white cheese in 1/2-inch cubes.
Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
Put bread crumbs in a small bowl.
While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
Bake for 20 to 25 minutes, serve immediately.
Watermelon Lime Spritzer
2 cups seedless watermelon, cut into cubes
1/2 cup ice cubes
2 cups lemon-lime flavored soda, divided
1 lime, cut into wedges
Place the watermelon and ice cubes in a blender and blend until liquefied. (Once you add the lemon-lime soda, it will thin out even more, add more ice cubes if you want it slushier.) Slowly add 1/2 of the lemon-lime soda and blend until smooth. Pour into glasses, garnish with limes and serve.
Courtesy of Ingrid Hoffman.
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